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Florentine Squash Bake




Source of Recipe


Unknown


List of Ingredients




Low-Fat Florentine Squash Bake


1/4 cup all-purpose flour
1/8 tsp. ground red pepper
2 cups skim milk
oil spray
1/2 cup chopped onion
3 cloves garlic, minced
1/2 cup grated cheese, low-fat your favorite
1 10 oz. pkg. frozen chopped spinach, thawed, drained and squeezed dry
5 cups cooked spaghetti squash, 1 large
2/3 cup chopped prosciutto (about 3 ozs.)


Recipe




Place flour and red pepper in a bowl.

Gradually add milk, blending with a wire whisk until smooth; set aside.

Coat a large saucepan with cooking spray, and place over medium-high heat until hot.

Add onion and garlic; sauté 1 minute.

Add milk mixture, and cook 6 minutes or until thickened, stirring constantly.

Add cheese and spinach; stir well. Remove from heat; stir in squash and prosciutto.

Spoon mixture into a 13 X 9 inch casserole coated with veggie spray.

Bake at 375 for 20 minutes.

Makes 6 servings.